Recipe

Tropical glazed ham

Mar 27, 2013 1:00pm
  • 20 mins preparation
  • 55 mins cooking
  • Serves 10
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Ingredients

Tropical glazed ham
  • 3.5 kilogram shoulder picnic ham
  • 2 450 g cans sliced pineapple thins in syrup
  • 250 gram jar mango, passion fruit and pineapple conserve
  • 1/3 cup firmly packed dark brown sugar
  • 1 tablespoon dijon mustard
  • 3 small oranges, halved, thinly sliced
  • 6 red glac‚ cherries, halved
  • pasta salad, to serve

Method

Tropical glazed ham
  • 1
    Preheat oven to 190°C/170°C fan forced. Using a small sharp knife, cut through rind around shank of ham in a zigzag pattern. Gently ease fingers between rind and ham to separate, then remove, rind (reserve rind for storing ham). Place ham on a wire rack in a roasting pan. Pour 1/2 cup water into base of pan.
  • 2
    Drain pineapple from can; reserving syrup. Cut pineapple slices in half; set aside. Place reserved pineapple syrup, conserve, sugar and mustard in a medium Frying pan over moderate heat. Cook, whisking for 5-8 minutes or until sugar dissolves and glaze thickens. Remove from heat; cool slightly.
  • 3
    Arrange orange and pineapple slices over ham, overlapping to cover surface. Secure in place with toothpicks. Carefully brush fruit with some glaze. Bake for 15 minutes, then brush with more glaze. Repeat process once more. Arrange cherries over ham, secure in place with toothpicks. Brush fruit with glaze; bake for 15 minutes more or until ham is hot, sticky and golden. Remove ham from oven, brush with remaining glaze. Stand for 15 minutes. Remove, then discard toothpicks. Slice to serve. Serve with pasta salad.

Notes

Make a quick pasta salad; cook 600g fusilli pasta as packet directs. Refresh under cold running water, then toss with 2 grated carrots, 1/2 cup finely chopped flat-leaf parsley and 1/2 cup bought French-style dressing. Try breakfast marmalade instead of conserve.

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